Learn how to make Churro Cheesecake Cookies! Inspired by the warm, cinnamon-sugar flavor of a churro and the creamy richness of cheesecake, these cookies are everything you want in a melt-in-your-mouth treat. They're easy to make, filled with flavor, and stuffed with a creamy cheesecake center that makes every bite irresistible.
Why This Recipe is the Best
These churro cheesecake cookies are everything we love about a bakery-style treat—sweet, soft, buttery, and filled with a creamy surprise inside. Each cookie is rolled in cinnamon sugar for that classic churro flavor, then baked to golden perfection with a smooth cheesecake center that melts in your mouth. They remind us of those famous Insomnia cheesecake doughnut cookies—but dare we say, they’re even better homemade.
We love making these for parties, birthdays, or anytime we want something impressive without a ton of effort. The cinnamon sugar coating gives them the perfect cozy crunch, while the filling stays cool and creamy. Think snickerdoodle meets cheesecake in the most crave-worthy way.
You'll also love our Cheesecake-Stuffed Cheesecake Cookies. For more churro-inspired desserts, try our Churro Cheesecake and homemade Churro Chips. These make great Cinco De Mayo desserts.
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Key Ingredients
These cookies are simple to make but pack a ton of flavor!
- Butter – Use softened butter that gives slightly when pressed but still holds its shape. If your kitchen is around 67°F, you’re in the sweet spot for perfect cookie dough.
- Cream Cheese – Use cold cream cheese, cut into small cubes. This makes it much easier to mix into the filling without it getting too soft or sticky.
- Cinnamon Sugar – What would a churro be without cinnamon sugar? Roll the dough balls in a generous coating before baking.
How to make Churro Cheesecake Cookies
Learn how to make these stuffed churro cookies in just a few simple steps!
- Start by making your cheesecake filling. Mix the cold, cubed cream cheese with sugar and vanilla until smooth. Freeze small scoops of filling while you make the dough.
- Run cooking oil on the raw chicken breasts. This helps the spice stick to the chicken and adds extra flavor.
- Pat the spice mixture on the oiled chicken breast. Make sure that both sides are coated with seasoning.
- Warm a skillet on high until the pan is very hot! Add the chicken breasts and cook each side for about 30 seconds.
- Place the seared chicken breasts on a baking sheet and cook for 10 minutes at 425°F. Make sure the internal temperature reaches 165°F.
Hint: Chill the dough for 10-15 minutes if it becomes too soft while working with it.
Common Mistakes
A common mistake when making churro cheesecake cookies is not sealing the dough tightly enough around the cheesecake filling. If the dough isn’t completely sealed, the filling can leak out during baking, creating a mess and ruining the smooth, creamy center. Another frequent issue is using overly soft butter, which can cause the cookies to spread too much and lose their shape.
Top tip
Don't skip refrigerating the cream cheese mixture once they are formed into balls. It makes it much easier to form the cream cheese in the dough.
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Recipe
Churro Cheesecake Cookies
Ingredients
For the Cheesecake Filling:
- 4 ounces cream cheese cut into cubes, see note 1
- ¼ cup powdered sugar
- ¼ teaspoon vanilla
For the Dough:
- ¼ cup butter I used salted, slightly softened, see note 2 below
- ¾ cup sugar
- 1 egg large
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ½ cups flour 175 grams, fluffed then spooned in and leveled off
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
Topping:
- 1 ½ Tablespoons sugar
- 1 ½ teaspoons cinnamon
Instructions
Make the Cheesecake Filling:
- Using a mixer, beat the cubed cream cheese until smooth. Add the powdered sugar and vanilla and beat until smooth. Form into rough balls, about 2 teaspoons in size and place on parchment paper. Refrigerate immediately and for 20-30 minutes.
Make the Cookie Dough:
- Once the filling has been in the refrigerator for at least 15 minutes, preheat the oven to 350°F and line a baking sheet with parchment paper (leave the filling in the fridge).
- Beat the softened butter and sugar together on high until combined and light and fluffy, about 1-2 minutes. Add the egg and vanilla and beat for another 30-60 seconds until well combined. Add the sour cream and combine with the mixer on low. Whisk together the dry ingredients (flour, salt, baking powder, baking soda) together in a separate bowl. Add to the wet ingredients and mix on low only until combined.Combine the sugar and cinnamon together in a separate bowl.
Form and Bake the Cookies:
- Place a small amount of dough on the baking sheet and spread it out a bit to form the bottom of the cookie (see photos above for a visual). Place a cheesecake filling ball on top. Scoop more dough on top of the filling and spread it a bit so it meets the bottom of the cookie and completely covered the filling. Generously sprinkle cinnamon and sugar on top. Bake for 10-12 minutes, or until the top is matte and the edges are set.
- Usually I love to eat warm cookies from the oven, but these are MUCH better once they have cooled (think of a warm cheesecake... it's not that great...). Enjoy!
Notes
- Usually I prefer working with softened cream cheese to ensure everything is super smooth. With this recipe, room temperature cream cheese can be difficult to work with, so use cold cream cheese, cut into cubes. Cutting it into cubes will help it smooth out and mix with the other ingredients better.
- You should be able to make a small indent when pushing on the cube of butter with your finger, but it should never be mushy. I've found when my kitchen is around 67°, it makes the butter perfectly softened. Any warmer and it's too mushy at room temperature.
- Storage: generally anything with cream cheese should be stored in the refrigerator so that it doesn't go bad and that is our recommendation. I actually store these at room temperature to maintain the integrity of the texture of the cookie and haven't had any problems, but it should be noted with my large family these are usually eaten within 24 hours.
Substitutions and Variations
Try some of our favorite substitutions and variations for different fun flavors!
- Add a twist – Try mixing a little pumpkin pie spice into the cinnamon sugar for a fall spin.
- Extra Filling – Like lots of cheesecake in every bite? Use a slightly larger scoop of filling and make sure to wrap it completely.
- Mini Version – Make smaller cookies for bite-sized treats—just reduce the baking time slightly.
Storage
Store them in an airtight container in the fridge for up to 3 days, and let them come to room temperature before serving for the best texture.
Technically, anything with cream cheese should be stored in the fridge—but here’s the honest truth: we leave these on the counter. They stay soft and delicious, and with our big family, they’re usually gone in 24 hours.
Andrea says
These Cheesecake Stuffed Churro Cookies are so easy to make and so good!